StraightNoChaser Posted September 15, 2011 Share Posted September 15, 2011 Had a crazy idea to spice my own bourbon at home! I think I'm going to use this spiced rum recipe I foundhttp://projects.washingtonpost.com/recipes/2009/12/16/spiced-rum/Has anyone attempted this before? What were the results like? Link to comment Share on other sites More sharing options...
fishnbowljoe Posted October 6, 2011 Share Posted October 6, 2011 I haven't, but IIRC, there have been a couple of members that have experimented with a "mint" bourbon. They put a candy cane inside a bottle of bourbon. Joe Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted October 7, 2011 Share Posted October 7, 2011 I haved friends that have played with Apple brandy aged with whole cinnamon sticks in a lightly toasted barrel. Sounds like it's worth a try. Link to comment Share on other sites More sharing options...
pepcycle Posted October 10, 2011 Share Posted October 10, 2011 I tried to duplicate the aromatics and spice of gin in a bourbon. There's a thread with info on it. The juniper and anise worked as I expected and positively. The citrus, rosemary not so much. I put a pint into a ball jar with the spices in a cheesecloth pouch. (Bouquet Garni?)It steeped for about a week, with an occasional sampling along the way.I warmed the spices in the toaster oven prior to immersion. I would use dried peel for any citrus, rather than juice or fresh zest. Anise is very strong and a small amount of it or any clove goes a really long way. Link to comment Share on other sites More sharing options...
fivedime Posted February 19, 2012 Share Posted February 19, 2012 We always keep jars of a rye infusion a buddy came up with on-hand. It is good for drinking straight to warm up on a cold night, and also works well in a Manhattan. I add some cubed apple, cinnamon sticks, and cloves to a jar (and a little sugar and water) and then fill with rye. It's damn fine stuff...the added spice and fruit flavors are there, but not so much so that the rye character is covered up. I can post the exact recipe if anyone's interested. Link to comment Share on other sites More sharing options...
Ejmharris Posted February 20, 2012 Share Posted February 20, 2012 We always keep jars of a rye infusion a buddy came up with on-hand. It is good for drinking straight to warm up on a cold night, and also works well in a Manhattan. I add some cubed apple, cinnamon sticks, and cloves to a jar (and a little sugar and water) and then fill with rye. It's damn fine stuff...the added spice and fruit flavors are there, but not so much so that the rye character is covered up. I can post the exact recipe if anyone's interested.Sounds interesting please post. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted February 20, 2012 Share Posted February 20, 2012 Agreed, I'd be interested in seeing it as well. Link to comment Share on other sites More sharing options...
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